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// Accueil / Recettes / Vanilla Caramel

Vanilla Caramel


Flour 100% 10000 g
Salt 1,8% 180 g
Yeast 5% 500 g
zie product_id 12% 1200 g
zie product_id 3% 300 g
zie product_id 1% 100 g
Sugar 5% 500 g
Water approx. 56% 5600 g
Florentine 25% 2500 g
Butter 25% 2500 g
Pastry creme % g
Vanilla extract % g
Caramel pieces % g
P2 sugar % g
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 22ºC.
Bench proof Approx. 15 minutes.
Moulding Roll off the dough on 2 mm thick, 25 cm long on the sheeter. Spread the filling. Roll up and put into the tin.
Cutting Cut the dough on a regular way.
Final proof Approx. 40-45 minutes.
Decorating Stroke with egg. Put on top some caramel pieces and P2 sugar.
Baking Approx. 15 minutes at 220ºC.
Finishing Cover the top with apricot jelly.
BRC Halal Kosher RSPO Skal

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